Breath freshening confectionery products and methods of making and using same

ABSTRACT

A confectionery product comprises a first side and a second side generally opposite to said first side, and a product thickness. The second side comprises an abrasive surface that is suitable for cleaning the top surface of a tongue within an oral cavity. The second side has a width and a length, the smallest of which is at least 1.6 times the product thickness. The product does not include a handle and the product does not include a combination of a soft confectionery with a hard confectionery. In some embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) including abrasive particles in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive particles. The confectionery product may be a hard confectionery, but may also be a chewing gum product.

REFERENCE TO EARLIER FILED APPLICATIONS

The present application is a divisional application of U.S. patentapplication Ser. No. 11/349,526, filed Feb. 6, 2006, which claims thebenefit under 35 U.S.C. §119(e) of Provisional U.S. Patent ApplicationSer. No. 60/650,786, filed Feb. 7, 2005; both of which are herebyincorporated by reference in their entirety.

BACKGROUND

The present invention relates to confectionery products having breathfreshening attributes, particularly pressed tablets, deposited hardcandy and tablet chewing gum, and methods of producing and using suchconfectionery products. More particularly, the invention relates toconfectionery products having an abrasive surface that is suitable forscrubbing the top surface of the human tongue and having a width that isat least 1.6 times the thickness of the product.

The existence of bad breath has long been a serious problem. Mouth odoris embarrassing at the least, and may diminish personal interactions.The reasons for its occurrence have not been fully understood, and therehave been many attempts to overcome its effects. Plaque formed on thetongue is believed to be a major contributor to bad breath.

Various devices and products have been devised for cleansing the mouthand freshening the breath, notably the toothbrush, dental floss,mouthwash, aromatic candies, and toothpick. However, each of these hasdisadvantages.

Breath-freshening candies have the disadvantage of merely masking theodor, and not actually removing or breaking down odor-causing particles.Most of the consumer mass-marketed breath-freshener products (gums,mints, rinses, pastes, and strips) do not eliminate the source of badbreath, they just mask breath problems. Other products, and mechanicalscrubbing devices, have also been proposed.

Even with these many products there is still room for improvement. Forexample, a product which is spherical, or otherwise has a thickness thatis nearly as great as its width, has a hard time being used to scrapethe surface of the tongue because the product rolls around in the mouthinstead of staying in one place while the tongue scrapes against it.Life Saver® pressed mints are not sold as a breath-freshening product,and the mints cannot be used to scrape the tongue because surfacelettering on the mints is not high enough to provide sufficient tonguecleaning before the lettering is eroded. The use of a lollipop forscrubbing the tongue has the disadvantage that it cannot be done verydiscretely, as the handle has to be manipulated and protrudes out of themouth. A product that is made out of a combination of a soft candymaterial and a hard candy material is more difficult and costly toproduce and package than a product that is either completely hard orsoft. Thus there is still a need for an easily produced product whichcan be used to discretely scrub the tongue and reduce or remove tongueplaque, yet still be enjoyed as a confectionery. Therefore, the needexists for a product and method of freshening breath that is safe,portable, discrete and effective.

BRIEF SUMMARY OF THE INVENTION

Confectionery products have been invented that can be discretely used toscrub the tongue, thereby providing breath freshening and other oralhealth benefits.

In a first aspect, the invention is a confectionery product for use incleaning the surface of a human tongue comprising: a first side and asecond side generally opposite to said first side, and a productthickness; the second side comprising an abrasive surface that issuitable for cleaning the top surface of a tongue within an oral cavity;and the second side having a width and a length, the smallest of whichis at least 1.6 times the product thickness. The product is formed andconsumed without using a handle. Further, the product does not include acombination of a soft confectionery with a hard confectionery.

In a second aspect, the invention is a method of removing bacteria fromthe top surface of a human tongue comprising placing a confectioneryproduct having a first side and a second side generally opposite to saidfirst side, and a product thickness, in an oral cavity, the second sidecomprising an abrasive surface and having a width and a length, thesmallest of which is at least 1.6 times the product thickness, with theabrasive surface contacting the top surface of the tongue; and causingthe abrasive surface of the confectionery product to be scraped acrossthe top surface of the tongue while the oral cavity is closed to therebyloosen bacteria on the top surface of the tongue. The product does notinclude a handle and the product does not include a combination of asoft confectionery with a hard confectionery.

Some embodiments have a smooth surface on one side and an abrasivesurface on the other side. The smooth surface can be held against theroof of the mouth while the tongue scrubs across the abrasive surface.The term “abrasive” means that the surface is effective, eitherimmediately when placed in the mouth or after starting to be dissolved,to remove odor causing deposits on the tongue. Of course the abrasivesurface may also be suitable to clean other soft oral surfaces, such asthe inside of the cheek. The term “smooth” means that the surface, evenafter being partially dissolved, does not cause irritation against thegums or roof of the mouth. Some confectionery products of the presentinvention are completely hard confectionery products, which mean thatthey retain their shape in the mouth and slowly dissolve. These productsare primarily consumed by sucking, and will generally shatter if bittensufficiently hard. The confectionery products may also include chewinggum products, including tablet chewing gum.

Other aspects of the invention may combine two or more of the featuresfrom any of the foregoing aspects of the invention.

Embodiments of the invention provide a confectionery product that can beplaced in the mouth and discretely used to scrub the tongue and removeparticles of food and bacteria. The dimensions of the product make itless prone to rolling around in the mouth and therefore more useable asa tongue scrubber. The domed shape of some embodiments fits into theroof of the mouth, or a concave shape can be used to form a vacuum, tohold the confectionery product in place while the tongue is scrubbedacross its lower surface. The top surface may be smooth so as to notcause irritation in the mouth. The confectionery products have anadvantage that they may be completely consumed. These and otheradvantages of embodiments of the invention will be best understood inlight of the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a bottom perspective view of a first embodiment of aconfectionery product of the present invention.

FIG. 1A is a cross-sectional view taken along line 1A-1A of FIG. 1.

FIG. 2 is a bottom perspective view of a second embodiment of aconfectionery product of the present invention.

FIG. 3 is a top perspective view of a third embodiment of aconfectionery product of the present invention.

FIG. 4 is a bottom perspective view of a fourth embodiment of aconfectionery product of the present invention.

FIG. 5 is a top perspective view of a fifth embodiment of aconfectionery product of the present invention.

FIG. 6 is a top perspective view of a sixth embodiment of aconfectionery product of the present invention.

FIG. 7 is a bottom perspective view of the confectionery product of FIG.6.

FIG. 8 is a top perspective view of a seventh embodiment of aconfectionery product of the present invention.

FIG. 9 is a top perspective view of an eighth embodiment of aconfectionery product of the present invention.

FIG. 10 is a top plan view of a ninth embodiment of a confectioneryproduct of the present invention.

FIG. 11 is a side elevational view of the confectionery product of FIG.10.

FIG. 12 is a bottom perspective view of the product of FIG. 1 showing animaginary box that may be used to determine the dimensions of a product.

FIG. 13 is a bottom perspective view of a tenth embodiment of aconfectionery product of the present invention.

FIG. 14 is a bottom perspective view of an eleventh embodiment of aconfectionery product of the present invention.

FIG. 15 is a bottom perspective view of a twelfth embodiment of aconfectionery product of the present invention.

FIG. 16 is a side elevational view of the product of FIG. 15.

FIG. 17 is a bottom perspective view of a thirteenth embodiment of aconfectionery product of the present invention.

FIG. 18 is a top plan view of the product of FIG. 17.

FIG. 19 is a bottom perspective view of a fourteenth embodiment of aconfectionery product of the present invention.

FIG. 19A is a cross-sectional view taken along line 19A-19A of FIG. 19.

FIG. 20 is a side elevational view of the product of FIG. 19.

FIG. 21 is a bottom perspective view of a fifteenth embodiment of aconfectionery product of the present invention.

FIG. 22 is a side elevational view of the product of FIG. 21.

FIG. 23 is a bottom perspective view of a sixteenth embodiment of aconfectionery product of the present invention.

FIG. 24 is a side elevational view of the product of FIG. 23.

FIG. 25 is a bottom perspective view of a seventeenth embodiment of aconfectionery product of the present invention.

FIG. 26 is a side elevational view of the product of FIG. 25.

FIG. 27 is a bottom perspective view of an eighteenth embodiment of aconfectionery product of the present invention.

FIG. 28 is a bottom plan view of the product of FIG. 27.

FIG. 29 is a bottom plan view of a nineteenth embodiment of aconfectionery product of the present invention.

FIG. 30 is a bottom perspective view of the product of FIG. 29.

DETAILED DESCRIPTION OF THE DRAWINGS AND THE PRESENTLY PREFERREDEMBODIMENTS

The present invention will now be further described. In the followingpassages, different aspects of the invention are defined in more detail.Each aspect so defined may be combined with any other aspect or aspectsunless clearly indicated to the contrary. In particular, any featureindicated as being preferred or advantageous may be combined with anyother feature or features indicated as being preferred or advantageous.

There are several presently disclosed embodiments of the invention. Eachof the embodiments is common in that they comprise confectioneryproducts that include an abrasive surface and have a width that is atleast 1.6 times the product's thickness. Preferably the width is atleast 1.7 times the thickness, and more preferably at least 1.8 timesthe thickness. Most preferably the product will have a width that is atleast twice the thickness of the product. Some of the products are madewith layers, and made of separate confectionery compositions. Theabrasive surface may be provided by abrasive particles, also referred toas inclusions, in the confectionery, or may be provided by a formed,uneven surface, or may have both abrasive inclusions and a formed,uneven surface. The formed surface may be molded using a compressiondie. When the abrasive surface is a formed, uneven surface, the piecewill typically have projections or grooves which expose a defined convexangle of not more than 135 degrees. Alternatively, if the piececomprises inclusions to provide the abrasive surface, the inclusionswill typically be hard particles of at least 100 microns, preferably atleast 200 microns, and most preferably at least 400 microns in size, andwhich are less soluble than the surrounding matrix. The inclusions maybe present on the surface to begin with, or may be exposed as theproduct is dissolved in the mouth to produce a perceivably roughsurface.

In each instance the abrasive surface is suitable for scrubbing the topsurface of the tongue within the oral cavity. The confectionery may bemade of a pressed tablet, a deposited hard candy, a tablet chewing gum,or any other type of confectionery that is suitable to provide such anabrasive surface.

The abrasive surface may be provided at least in part by surfacefeatures having at least one scraping edge. The at least one scrapingedge may be located on a protrusion on the abrasive surface. Forexample, the scraping edge may be formed by an acute angle on theprotrusion. The scraping edge may also be formed on the edge of a groovein the abrasive surface. The abrasive surface may be provided at leastin part by surface features comprising either or both projections andgrooves, the projections having a height of at least 0.015 inches andthe grooves having a depth of at least 0.008 inches. More preferably thesurface features will comprise projections having a height of at least0.018 inches and/or grooves having a depth of at least 0.009 inches.Most preferably the height of the projections will be at least 0.020inches and/or the depth of the grooves at least 0.010 inches.

Alternatively the at least one abrasive surface may be provided byabrasive particles in the confectionery composition. The abrasiveparticles may either be incorporated into the composition or located onthe abrasive surface of the tablet. Of course the abrasive particles maybe embedded in a surface layer making up the abrasive surface of theproduct.

A first embodiment is shown in FIG. 1. A confectionery product in theform of a pressed tablet 10 has a generally cylindrical shape with twolayers, a top layer 12 and a bottom layer 14. The tablet 10 has a firstside, formed by a generally domed shape top of the first layer, and asecond side 16 generally opposite to the first side. The thickness(height) of the tablet 10 is less than half of the diameter of thecylindrical shape. The second side 16, forming one of the ends of thecylinder, comprises an abrasive surface that is suitable for scrubbingthe top surface of the tongue within the oral cavity. In the embodimentof tablet 10, the second side 16 is generally planar with a plurality ofraised portions thereon. In this embodiment, the abrasive surfacecomprises a formed, uneven surface having a washboard shape with ridges18. The ridges 18 extend away from surface 16 in a triangular fashion,as shown in FIG. 1A. The ridges 18 define projections which expose aconvex angle 19. The angle 19 of the sides of the triangle is less than135 degrees. In addition, the abrasive surface is provided by abrasiveinclusions 15 in the composition of the confectionery making up thesecond layer 14.

The first layer 12 providing the domed surface is made from a firstcomposition that is different than a second composition making layer 14providing the abrasive surface 16. Both compositions may beconfectionery materials. They may differ in many respects, or they maydiffer only in the fact that the second composition has abrasiveinclusions 15 mixed into it. However, as noted earlier, the product willbe made without both soft and hard confectionery material together. Thefirst and second compositions may be different in color from oneanother. For example, the first composition making top layer 12 may begenerally white, while the second composition making the second layer 14may be generally blue.

The first side comprises a non-abrasive, smooth surface. In thisembodiment, the dome shape of the top layer 12 is generally shaped tofit the contour of an oral cavity. The interface between the first andsecond layers is generally parallel to the abrasive surface 16.

FIG. 12 shows an imaginary box 100 drawn around the tablet 10. Theproduct thickness is preferably determined by forming an imaginary threedimensional box having three sets of two parallel sides, each side beingat right angles to the other sides to which it is connected. Two of thesides are oriented horizontally, and are considered to be top and bottomsides. The product is oriented in the box such that the center ofgravity (assuming the product has a uniform density) of the product isas close as possible to the bottom side. The sides each contact thesurface of the product, possibly at multiple points, but do notintersect the product. If the product shape is such that numerous boxescould be drawn satisfying the forgoing, the imaginary box used fordetermining the product's dimensions is the box that has the smallestvolume of any possible box meeting the forgoing criteria. The smallestdimension of the box is considered to be the thickness of the product.The next smallest dimension is considered to be the width of theproduct, and the largest dimension is considered to be the length of theproduct. For box 100, the height T of side 102 is the thickness of thetablet 10. The length W of side 104 is the width of the abrasivesurface, and the length L of side 106 is the length of the abrasivesurface. Where the abrasive surface is not generally planar, theabrasive surface is considered as having a width and length equal to thewidth and length of the product.

Using the forgoing figure, it can be seen that the tablet 10 has a firstside 107 and a second side 109 generally opposite to the first side 107.The product thickness is T. The second side 109 comprises an abrasivesurface that is suitable for cleaning the top surface of a tongue withinan oral cavity. The second side 109 has a width W and a length L, thesmallest of which is at least 1.6 times the product thickness T. It isnoted that while generally the abrasive surface will be on the bottom ofthe aforementioned box, the definition of thickness is not dependentthereon. Using the imaginary box definition of thickness, the thicknessof the product is simply the smallest dimension of the imaginary boxdescribed above.

FIG. 2 shows another embodiment of the invention, pressed tablet 20,with a first layer 22 made of a first composition providing anon-abrasive surface and a second layer 24 made of a second composition.The second composition provides an abrasive surface 26 generallyopposite to the domed upper surface on top layer 22. In this embodiment,in addition to the abrasive inclusions 25, the abrasive surface 26 isunevenly formed with a multitude of small, round protrusions 28.

FIG. 3 shows a pressed tablet 30 again made with two distinct layers,top layer 32 and bottom layer 34. The tablet 30 is different than thetablets 10 and 20 in that the two layers are not the same diameter. Inthis case, the diameter of the second layer 34 is larger than thediameter of the first layer 32. Abrasive inclusions 35 provide anabrasive surface on the second layer.

The tablet 40 shown in FIG. 4 again has two layers 42 and 44 made ofdifferent compositions. While the top layer 42 provides a domed topsurface, the abrasive surface 46 in this embodiment is provided solelyby the abrasive inclusions 45.

FIG. 5 shows a tablet 50 with a bottom layer 54 that comprises abrasiveinclusions 55 providing an abrasive surface on the bottom of the tablet50. In this embodiment, the top layer 52 has a smooth surface, butinstead of being domed the surface is generally flat, with a beveledcorner 53 on the end opposite the abrasive surface.

The embodiment of FIG. 6 shows a deposited hard candy piece 60. In thisembodiment, the candy has a first part 62 made from a firstconfectionery composition mostly surrounding a second part 64 made froma second confectionery composition different than the firstconfectionery composition. As seen from the bottom view of FIG. 7, thesecond part 64 has an exposed surface 66 on the bottom of candy piece60. Abrasive inclusions 65 in the second composition provide the secondpart 64 with an abrasive surface that is suitable for scrubbing the topsurface of the tongue. The composition of first part 62 may be clear, sothat the second part 64 and abrasive inclusions 65 may be seen throughthe candy. The composition of first part 62 may also be translucentlycolored.

Pressed tablet 70 shown in FIG. 8 does not have distinct layers, and maybe formed all of one composition. The composition comprises abrasiveinclusions 75 to provide an abrasive surface opposite the generallydomed top surface on the tablet. The abrasive inclusions in thisembodiment comprise solid matrices of carbohydrates, solid matrices ofpolyols, extruded carbohydrates or extruded polyols, and also carry aflavor.

Pressed tablet 80 shown in FIG. 9 is also made with only a singlecomposition. Rather than having a domed top surface, the top surface 82of tablet 80 is concave in shape. The opposite, bottom surface 86 isgenerally planar and has a formed, uneven surface 86 made up of ridges88 in a washboard pattern. It is believed that a person can suck on thetablet 80 in such a way that a partial vacuum can be formed between theconcave surface 82 and the roof of their mouth. This vacuum will thenhelp to hold the tablet 80 in place while the tongue is scrubbed acrossthe abrasive surface 86. The tablet 80 may be oblong rather than roundto help fit against the palate.

The embodiment shown in FIGS. 10 and 11 comprises a pressed mint 90having a center 97 that is a different confectionery composition thanthe confectionery composition making up the top layer 92 and bottomlayer 94. Further, if desired, these two layers may be the samematerial, and not distinct layers. The composition of the outer shellincludes abrasive inclusions 95 and thus provides an abrasive surface,whereas the material making the center 97 may be colored blue or someother color, and include mint flavoring and other breath fresheningingredients.

The tablet 110 in FIG. 13 has a generally triangular shape and threelayers. The bottom layer 114, and optionally the top layer 112 as shownin FIG. 13, includes abrasive inclusions 115, while the middle layer 117contains a breath freshening ingredient and is a different color thanlayers 112 and 114. Thus, while the top and bottom layer confectionerycompositions are both different than the composition of the middle layerconfectionery, at least the bottom layer is of a confectionerycomposition that comprises an abrasive surface suitable for scrubbingthe top surface of the tongue.

FIG. 14 shows an embodiment of a pressed tablet 120. The tablet has atop layer 122 made of a first confectionery material and a bottom layer124 made of a second confectionery material. The second confectionerymaterial comprises abrasive inclusions 125, and is formed with an unevensurface 126. In this embodiment, the ridges 128 form a grid pattern. Theabrasive surface is generally planar except for the features making itabrasive.

Another embodiment of a pressed tablet 130 is shown in FIGS. 15 and 16.The tablet 130 has an abrasive bottom surface 134 comprising a pluralityof individual bumps 136 protruding from the abrasive surface. The bumps136 have a plurality of different sizes. The bumps 136 are shown asgenerally circular, but they could be of other shapes. The top surface132 does not include bumps. The bottom half of the product includesabrasive inclusions 135. The top surface 132 is generally concave whilethe bottom surface 134 is generally convex. The bumps 136 and inclusions135 provide the bottom surface of the pressed tablet 130 with anabrasive surface suitable for cleaning the surface of a human tongue inan oral cavity.

Tablet 140, shown in FIGS. 17 and 18, is elliptical in its majorcross-section. The length of the minor axis of the ellipse (productwidth) is at least 1.6 times the height of the product (its thickness).The outer surface of the shape includes a groove 141 that resembles thejoint on the cover of a baseball. The abrasive surface on the bottom oftablet 140 is provided by bumps 145 extending from the lowerhemispherical portion of the shape, as well as abrasive inclusions 143in the material used to form the bottom half of the tablet, and to asmall extent the grooves 141. The top surface 142 may include bumps andthe grooves 141 as shown, or may be smooth.

Pressed tablet 150 shown in FIGS. 19 and 20 also has a bottom surface154 with grooves 156. The grooves 156 are wavy, and extend generallyparallel to each other across the bottom width of the tablet. As bestseen in FIG. 19A, the grooves 156 intersect with the bottom surface 154to expose a defined convex angle 159 of not more than 135 degrees. Thetablet 150 is generally teardrop shaped. The bottom surface 154 alsoincludes abrasive inclusions 155. However, the top surface 152 of thetablet 150 is generally smooth.

FIGS. 21 and 22 show a generally keystone shaped pressed tablet 160.While the top surface 162 is generally smooth, the bottom surface 164has a plurality of grooves 166 running across the width of the keystone.In this product, the grooves 166 separate humps 167. The humps 167 andabrasive inclusions 165 provide an abrasive surface to the product. Theproduct may be made of two different materials, with the top surface 162being made of one material that does not contain abrasive inclusions,and the humps 167 being made of another material that does contain theabrasive inclusions 165. The humps 169 on the ends may be larger thanthe humps 167 in the middle portion of tablet 160.

In the pressed tablet 170 shown in FIGS. 23 and 24, the abrasive surfaceis provided by a plurality of generally parallel ridges 176 extendinggenerally perpendicular from the bottom side 174 of the tablet 170. Theabrasive bottom surface 174 is generally concave except for the featuresmaking it abrasive. The top surface 172 is generally smooth. The ridges176 each have a generally straight outer surface, but in an alternateembodiment (not shown) the ridges could extend further and have agenerally arcuate outer surface. The plurality of ridges comprises atleast three ridges, more preferably five ridges. In the embodiment show,all of the ridges have the same height, but in an alternate embodiment,the ridges toward the middle of the group of ridges could extendoutwardly of the ridges on the sides of the group. The tablet 170 may bemade with two layers; the bottom layer 171 forming the ridges 176 andbottom surface 174 may contain abrasive inclusions 175, while the toplayer 173 is made without the inclusions.

As shown in FIGS. 25 and 26, another pressed tablet 180 is generallycircular in shape in plan view. The abrasive bottom surface 184comprises a plurality of generally circular bumps 186 and a plurality ofcurved protrusions 188. Two grooves 183 are also formed in the bottomsurface 184. The bumps 186, protrusions 188 and grooves 183 allcontribute to providing the bottom of the tablet with an abrasivesurface. The top surface 180 may have bumps and protrusions, as shown,or the top of tablet may be smooth.

The tablet 190 shown in FIGS. 27 and 28 is generally triangular in planview. The shape includes three orbs 191, one at each apex of thetriangle. The bottom abrasive surface 194 is provided by inclusions usedto make the lower half of the tablet. The inclusions in the bottomsurface 192 between the orbs, and particularly in the orbs, provide asurface suitable for scrubbing the tongue.

As shown in FIGS. 29 and 30, the tablet 200 is also generally circularin shape in plan view. The tablet 200 has an open center 201. The tabletcomprises a shape depicting a plurality of concentric rings 203. Therings 203 themselves and inclusions 206 contained in the material makingup the bottom half of the tablet provide the bottom surface 204 of thetablet 200 with an abrasive surface. The upper surface may be smooth ormay express the concentric ring shape.

The product may have a piece weight of between about 1 and about 2grams. For pressed tablets, the piece weight may be about 1 gram. Fordeposited hard candy pieces, the weight may be between about 1.5 andabout 2 grams. The product thickness may be between about 1/16 and about½ inch, and will preferably be at least about ⅛ inch. The smallest ofthe length and width of the product may be between about ¼ and about 1inch. The greatest of the length and width of the product is typicallyless than 1½ inches. Often the pieces will be sized so that they have nodimension greater than about 25 mm. For a cylindrical shaped piece witha diameter greater than its height, this means that the diameter will beless than about 25 mm. Most frequently the pieces will be between about15 and about 20 mm in their longest dimension.

While the figures show several shapes, it is contemplated that othershapes can be used. Further, surface markings may be included on theproducts, such as a letter or other indicia.

Some confectionery compositions of the present invention will besugarfree, and may contain one or more antibacterial agents. In additionto, or other than mint flavors, other flavoring agents can be includedin the confectionery products. Physiological cooling agents may beincluded in the products, as well as other ingredients that give atingling sensation. In the case of products with multiple layers, eachlayer may have different flavoring agents or levels. In one embodiment,the confectionery product may comprise a coating layer covering at leasta portion of the product. In that case, the coating layer may containflavoring agents at a level higher than any flavoring agents in theremainder of the product.

The particle size of the abrasive inclusions in some embodiments shouldpredominantly be at least 100 microns, with a maximum of 2000 microns(0.1-2 mm). Some abrasive inclusions have a particle size range of about200 to 600 microns, others are 600 to 1200 microns, and still others maybe larger, up to 2000 microns. A preferred range is 200 to 1000 microns.If the abrasive inclusions include a wide range of particle sizes, thenthe foregoing ranges describe the particle sizes of the majority (from aweight standpoint) of the particles.

The abrasive inclusions may be made from a number of differentmaterials, including crystalline sugars or polyols; solid matrices ofcarbohydrates, polyols or mixtures; or extruded carbohydrates, polyols,or mixtures; granular food acids; granular inorganic edible salts, suchas calcium phosphate salts and other calcium salts including calciumlactate, calcium carbonate and calcium gluconate, silica, silicate saltsand bicarbonates; and mixtures thereof. On the one hand, solid matrices(such as from fluid bed coating or spray drying) and extrudedcarbohydrates or polyols are preferred because these inclusions may alsocontain flavors and/or colors. When the inclusions include colors, theabrasive particles will preferably have a contrasting color from theremainder of the compressible composition into which they are added. Onthe other hand, some inorganic salts are preferred because they havedental benefits, such as tooth remineralization or whitening. Further,abrasive food acids and bicarbonates may be combined to not only providean abrasive surface, but to give an effervescent effect when placed inthe mouth.

U.S. Pat. No. 5,786,017 discloses particulate flavor compositions. U.S.Pat. No. 6,607,771 discloses granules for the controlled release ofvolatile compounds. European Patent Application Publication No. EP 1 214892 discloses a number of moisture and oxygen stable compositions. PCTPatent Publication No. WO 01/35764 discloses a spray-dried compositionin a carbohydrate substrate. Materials disclosed in these referencesthat provide an abrasive surface suitable for scrubbing the tongue maybe used as abrasive inclusions in the present invention. Each of thesedocuments is hereby incorporated by reference.

The pressed tablet may include one or more of the following:anti-microbial agents; physiological cooling agents; breath fresheningagents; breath freshening and mouth odor masking flavors; and dentalactive agents. Some anti-microbial agents include cardamom oil, magnoliabark extract, cranberry, geraniol, cinnamaldehyde, peppermint,triclosan, chlorhexidine, cetyl pyridinium chloride (CPC) and mixturesthereof. Some physiological cooling agents include menthol,N-2,3-trimethyl-2-isopropyl butanamide, 3-l-menthoxypropane-1,2-diol,N-ethyl-p-menthane-3-carboxamide, menthane ketals, menthyl succinate,isopulegol, menthyl glutarate and mixtures thereof. Some breathfreshening agents include salts of zinc, salts of copper, polyphenols,mushroom extracts and mixtures thereof. Some breath freshening and mouthodor masking flavors include cinnamon, mint, wintergreen, fruit flavorsand mixtures thereof. Some dental active agents include tooth whiteners,fluoride, stain removers, calcium salts, phosphate salts and mixturesthereof.

There are different methods of making the different products of thepresent invention. The tablet chewing gum product can be made fromdirectly compressible chewing gum powder. Such free-flowing powder is amaterial in which the basic ingredients (such as gum base and a bulksweetener) have already been mixed. Dry flavors, lake colors, fruitacids, if desired, and some lubricant such as magnesium or calciumstearate, are blended together in a powder blender such as a ribbonblender, V-blender or cone blender. If abrasive inclusions are alsoadded, they are blended in as well. Thereafter a tablet press or abriquetting machine can be used to form the products.

The pressed tablets of the present invention can be made usingconventional tablet pressing procedures and equipment. The compressiblecomposition comprises one or more materials selected from the groupconsisting of sugars and sugar alcohols. The compressible compositionmay comprise a directly compressible sugar, such as sucrose plus abinder. The binder may comprise corn syrup and/or maltodextrin. Thecompressible composition may also comprise a directly compressible sugaralcohol. In some embodiments, the sugar alcohol may be sprayed withwater before compression.

A process for making two layer boiled hard confectionery products maycomprise the steps of producing a first confectionery composition anddepositing it in a mold to form a first layer of the confectioneryproduct, the mold creating the abrasive surface on the first layer; andthen producing a second confectionery composition and depositing it onthe first layer to form a second layer. The second confectionerycomposition may be deposited at a viscosity and under conditionssufficient to result in the second layer having a domed surface oppositethe abrasive surface. The domed surface may be generally shaped to fitthe top contour of the oral cavity. This method can thus be used to makeproducts shaped like the tablets shown in FIGS. 1, 2, 4 and 14. Ratherthan making two separate compositions, one with abrasive inclusions andone without, the abrasive inclusions may be embedded in just one surfaceas a product is formed. Thus two separate compositions are in the finalproduct, one being the composition as initially produced, and the otherbeing a layer having the same composition but with abrasive inclusionsincluded. In a deposited boiled hard candy, this may be accomplished byplacing abrasive inclusions in the bottom of the mold before the boiledhard candy is deposited, or in the bottom of the die before thecompressible material is added.

The inventive products can be used to removing bacteria from the topsurface of a human tongue. This will generally involve placing theconfectionery product having a first side and a second side generallyopposite to the first side, and a product thickness, inside the oralcavity. The second side comprises the abrasive surface and has a widthand a length, the smallest of which is at least 1.6 times the productthickness, with the abrasive surface contacting the top surface of thetongue. The abrasive surface of the confectionery product is scrapedacross the top of the tongue, usually while the oral cavity is closed,to thereby loosen bacteria on the top surface of the tongue. Preferablythe abrasive surface comprises surface features having at least onescraping edge. Preferably the roof of the oral cavity holds theconfectionery product stationary in the oral cavity while the tongue isscraped across the abrasive surface.

The following examples help to explain the invention.

Example 1 Pressed Tablet

First layer Sorbitol 97.99% Peppermint flavor 0.75% Magnesium stearate0.64% Encapsulated flavor 0.28% Menthol 0.18% Silicon dioxide 0.16%Total 100.0

Second layer Sorbitol 95.94% Abrasive inclusions 2.01% Peppermint flavor0.75% Magnesium stearate 0.64% Encapsulated flavor 0.28% Menthol 0.18%Blue color 0.04% Silicon Dioxide 0.16% Total 100.0

The materials are mixed together as powders. The second layer can beadded first to the die formed tablet press and given a precompression.The top or first layer can then be added to the form and the tabletcompressed. The blue colored portion with the abrasive inclusions madefrom an extruded polyol matrix can have the washboard surface formedfrom the bottom die of the tablet press. The piece size can be 1 gramtotal, with an equal sized top and bottom layer. The thickness of theproduct is less than one-half of its width.

Example 2 Boiled Hard Candy

First layer Isomalt 99.14% Lemon-mint flavor 0.49% Citric acid 0.24%Acesulfame/aspartame 0.13% Total 100.0

Second layer Isomalt 98.62% Abrasive inclusions 0.51% Lemon-mint flavor0.49% Citric acid 0.24% Blue color 0.01% Acesulfame/aspartame 0.13%Total 100.0

The isomalt is a syrup, boiled to about 1-3% moisture. As it cools, theflavor, acid, and sweeteners are added. When the second layer materialis being made, the abrasive inclusions compound is also added as thelow-moisture isomalt syrup cools. The second layer can be deposited intoforms having a washboard surface on the bottom. This second layer willbe deposited at a higher temperature to make it less viscous so that itconforms to the washboard surface of the mold. The top or first layercan then be added to the deposit form at a lower temperature with higherviscosity so as to keep the hard candy layers from mixing too much. Theform with the blue layer will make a product that has a washboardappearance. The final piece size is 2 grams, equally divided between thelayers. The thickness of the product is less than one half of its width.

Example 3 Boiled Hard Candy

First layer Isomalt 99.48% Peppermint flavor 0.40% Sweeteners 0.12%Total 100.0

Second layer Isomalt 74.76% Abrasive inclusions 24.71% Peppermint flavor0.40% Blue color 0.01% Sweeteners 0.12% Total 100.0

Isomalt is dissolved in an aqueous solution and boiled to about 1-3%moisture. This material is used as the first ingredient in both layers.As the solution is cooled, the flavor and sweetener are added, and theabrasive inclusions, which are granular maltitol, are added to the syrupused to make the second layer. The second layer can be deposited intothe deposit form with a washboard surface on the bottom of the depositform. This second layer can be deposited at a higher temperature to makeit less viscous. The top or first layer can then be added to the depositform at a lower temperature with higher viscosity so as to keep the hardcandy layer from mixing too much. The form with the blue layer will makea product that has a washboard appearance. The product may be a 2 grampiece, evenly divided between the layers. The width of the product is atleast 1.6 times the thickness of the product.

The abrasive inclusions can include encapsulated or entrapped flavorsand colors. They can also be hard crystals of sugars or polyols. InExample 3 the abrasive inclusions are crystalline maltitol. The abrasiveinclusions can also be other types of crystals, such as citric or malicacid, or other food acids that form hard crystals.

Example 4 Pressed Tablet

First layer (white) Sorbitol 98.11% Intense sweeteners 0.34%Lemon/menthol flavor 0.51% Malic acid 0.06% Magnesium stearate 0.98%Total 100.0

Second layer (blue, fizzing) Sorbitol 62.36% Sodium bicarbonate 19.96%Malic acid 16.21% Intense sweeteners 0.47% Lemon/menthol flavor 0.34%Magnesium stearate 0.62% Blue color 0.04% Total 100.0

For the first (white) layer, sorbitol, sweeteners, and acid were mixedfor 5 minutes, flavor was added and mixed for 10 minutes, and thenmagnesium stearate was added and mixed for 2 minutes.

For the second (blue) layer, sorbitol, sweeteners, acid, bicarbonate,and color were mixed for 5 minutes, flavor was added and mixed for 10minutes, and then magnesium stearate was added and mixed for 2 minutes.

Three parts of the white powder (about 0.66 grams) were placed in a diethat included a mesh screen to form a rough surface, and tapped down.Two parts (about 0.44 grams) of blue powder were then poured into thedie. The powders were compressed in the die, using about two metric tonsof force. A two-layer white/blue tablet was formed. The blue layer wasformed with an uneven surface conforming to the grids in the die. Thosegrids, along with crystals of the malic acid, provided an abrasivesurface that scrubs the tongue. The product had a width to thicknessratio of about 1.84.

In this example, the sodium bicarbonate and malic acid are stable whilein their solid form. However, when the product is placed in the mouth,these two ingredients start to dissolve and interact with one another,producing an effervescent action on the tongue.

Examples 5A, B, D, E, G and H

A two layer pressed tablet was made according to the following formula.

Layer 1 (bottom, scrubbing layer) % Sorbitol (Roquette Neosorb(TM))65.94 Palatinit Inclusions* 32.97 Magnesium Stearate 0.49 PeppermintFlavor 0.49 Aspartame 0.07 Acesulfame K 0.02 Cooling Agent (FEMA 4006)0.02 100.00 *Palatinit (hydrogenated isomaltulose) particles with 0.30%food approved blue lake color sized to pass through a #20 sieve and beretained on a #40 sieve.

Layer 2 (upper, smooth layer) % Sorbitol (Roquette Neosorb(TM)) 98.91Magnesium Stearate 0.49 Peppermint Flavor 0.49 Aspartame 0.07 AcesulfameK 0.02 Cooling Agent (FEMA 4006) 0.02 100.00

Ingredients in the above formulas were dry blended together. A quantityof Layer 1 powder equal to 40% of the total piece weight was loaded intothe die with lower punch (with tongue-cleaning features) inserted andcompressed lightly by hand with the upper punch. The upper punch wasremoved and cleaned of loose powder. A quantity of Layer 2 powder equalto 60% of the total piece weight was loaded into the die/lower punchassembly on top of Layer 1 and compressed at 7000 pounds force toproduce a bi-layer product having a lower, blue, tongue-cleaning layerwith rough inclusions and a molded tongue-cleaning surface and an upper,white, generally smooth layer.

Pieces were formed using dies with upper and lower punches to produceshapes similar to some of those shown in the figures.

Width/Thickness (in.) Ratio A. FIGS. 17 and 18 .458/.274 1.67 B. FIGS.19 and 20 .446/.252 1.77 C. Comparative Example C .407/.259 1.57 D.FIGS. 25 and 26 .566/.254 2.23 E. FIGS. 23 and 24 .462/.287 1.61 F.Comparative Example F .388/.256 1.52 G. FIGS. 27 and 28 .559/.254 2.20H. FIGS. 15 and 16 .578/.256 2.26

Informal testing indicated that Examples D, G, and H (the FIGS. 25/26product, the FIGS. 27/28 product and the FIGS. 15/16 product) had thebest resistance to “rolling” and were the easiest to manipulate with thetongue.

Additional Examples

The Palatinit inclusions in the above examples are replaced with bluecolored maltitol inclusions.

The Palatinit inclusions in the above examples are replaced with bluecolored mannitol inclusions (Roquette Pearlitol 500DC™).

The confectionery tongue-cleaning product of Example 5 was repeatedexcept that the Layer 1 (bottom scrubbing layer) was replaced with thefollowing composition:

Layer 1 (bottom, scrubbing layer) % Sorbitol (Roquette Neosorb(TM))82.42 Palatinit Inclusions* 16.49 Magnesium Stearate 0.49 PeppermintFlavor 0.49 Aspartame 0.07 Acesulfame K 0.02 Cooling Agent (FEMA 4006)0.02 100.00 *same composition as in Ex. 5

The powder was used as before to prepare tablets using punches and dieto produce the product illustrated in FIGS. 23/24.

Some embodiments of the invention have a smooth upper surface so thatthe roof of the mouth and gums are not irritated by the product whilethe abrasive surface is used to scrub the tongue. An exemplary producthas a small piece size so that it can be used discretely. The productcan be used to scrub the tongue and other soft oral surfaces and removeodor causing bacteria while in public. By moving the speciallyformulated shape around in the mouth, the unique surface is designed togently cleanse the mouth by lifting away the germs that cause bad breathin a way that the user can really feel. Clean and fresh breath, as wellas other oral health benefits, are thus readily available. The productsof the present invention provide an effective compliment to a daily oralcare routine.

It should be appreciated that the products, processes and methods of thepresent invention are capable of being incorporated in the form of avariety of embodiments, only a few of which have been illustrated anddescribed above. For example, other colors such as green may be used.The invention may thus be embodied in other forms without departing fromits spirit or essential characteristics. It will be appreciated that theaddition of some other ingredients, process steps, materials orcomponents not specifically included will have an adverse impact on thepresent invention. The best mode of the invention may therefore excludeingredients, process steps, materials or components other than thoselisted above for inclusion or use in the invention. However, thedescribed embodiments are to be considered in all respects only asillustrative and not restrictive, and the scope of the invention is,therefore, indicated by the appended claims rather than by the foregoingdescription. All changes which come within the meaning and range ofequivalency of the claims are to be embraced within their scope.

1. A method of removing bacteria from the top surface of a human tonguecomprising: a) placing a confectionery product having a first side and asecond side generally opposite to said first side, and a productthickness, in an oral cavity, the second side comprising an abrasivesurface and having a width and a length, the smallest of which is atleast 1.6 times the product thickness, with the abrasive surfacecontacting the top surface of the tongue, wherein the product does notinclude a handle and wherein the product does not include a combinationof a soft confectionery with a hard confectionery; and b) causing theabrasive surface of the confectionery product to be scraped across thetop surface of the tongue while the oral cavity is closed to therebyloosen bacteria on the top surface of the tongue.
 2. The method of claim1 wherein the confectionery product has an abrasive surface provided byone or more of: a) abrasive particles in the confectionery of which theproduct is formed, and b) an uneven surface formed on the confectioneryproduct.
 3. The method of claim 1 wherein the abrasive surface comprisessurface features having at least one scraping edge.
 4. The method ofclaim 1 wherein the roof of the oral cavity holds the confectioneryproduct stationary in the oral cavity while the tongue is scraped acrossthe abrasive surface.
 5. The method of claim 1 wherein the confectioneryproduct comprises a pressed tablet.
 6. The method of claim 1 wherein theconfectionery product comprises abrasive particles.
 7. The method ofclaim 1 wherein the abrasive surface comprises a formed, uneven surface.8. The method of claim 7 wherein the formed, uneven surface comprises aconfectionery material that also contains abrasive particles.
 9. Themethod of claim 1 wherein the abrasive surface comprises a plurality ofindividual bumps protruding from the abrasive surface.
 10. The method ofclaim 1 wherein the abrasive surface is generally convex.
 11. The methodof claim 1 wherein the product thickness is determined by forming animaginary three dimensional box having three sets of two parallel sides,each side being at right angles to the other sides to which it isconnected, two of the parallel sides being horizontal and considered astop and bottom sides, the sides each contacting the surface of theproduct and not intersecting the product, the product being orientedsuch that its center of gravity is a close as possible to the bottomside, the box having the smallest volume of any possible box meeting theforgoing criteria, the thickness being the smallest dimension of saidbox, and wherein the width and length of the second side are the othertwo dimensions of said box.
 12. The method of claim 1 wherein theconfectionery product includes one or more physiological cooling agents.13. The method of claim 1 wherein the confectionery product includes oneor more breath freshening agents.
 14. The method of claim 6 wherein theabrasive particles comprise a material selected from the groupconsisting of crystalline sugars, crystalline polyols, solid matrices ofcarbohydrates, solid matrices of polyols, extruded carbohydrates,extruded polyols, granular food acids, granular inorganic salts andmixtures thereof.
 15. The method of claim 6 wherein the abrasiveparticles are of a different color than the confectionery in which theyare contained.
 16. The method of claim 1 wherein the confectioneryproduct comprises a hard confectionery product wherein: a) the firstside comprises a domed shape, non-abrasive surface; and b) the secondside comprises an abrasive surface that is suitable for scrubbing thetop surface of a tongue within an oral cavity wherein i) the abrasivesurface is generally convex, ii) the abrasive surface comprises aformed, uneven surface, iii) the confectionery forming the unevensurface also contains abrasive particles, and iv) the abrasive surfacecomprises a plurality of individual bumps protruding from the abrasivesurface; c) wherein the product is generally elliptical in shape in planview and has a size with no dimension greater than 25 mm and a productthickness of between about ⅛ and about ½ inch; and the smallest of thelength and width of the second side is between about ¼ and about 1 inch;and d) wherein the product comprises a pressed tablet and theconfectionery product includes one or more fruit flavors.
 17. The methodof claim 16 wherein the domed surface and abrasive surface are made fromdifferent compositions.
 18. The method of claim 1 wherein theconfectionery product is sugarless.
 19. The method of claim 1 whereinthe confectionery product comprises a) a pressed tablet having twodistinct layers, a first layer comprising a first hard confectionerycomposition and a second layer comprising a second hard confectionerycomposition; b) the first composition formed so as to have a domedshape, non-abrasive surface; c) the second composition being differentthan said first composition and the second composition having formedthereon an uneven, abrasive surface generally opposite said non-abrasivesurface and that is suitable for scrubbing the top surface of a tonguewithin an oral cavity, wherein i) the abrasive surface is generallyconvex, ii) the second composition contains abrasive particles, and iii)the abrasive surface comprises a plurality of individual bumpsprotruding from the abrasive surface; d) wherein the product isgenerally elliptical in shape in plan view and has a size with nodimension greater than 25 mm and a product thickness of between about ⅛and about ½ inch; and the smallest of the length and width of theproduct is between about ¼ and about 1 inch; and e) wherein theconfectionery product includes one or more fruit flavors.
 20. The methodof claim 19 wherein the first and second compositions are different incolor from one another.
 21. The method of claim 20 wherein the firstcomposition is a generally white color.